I looked at all the recipes under this category and hot means spicy hot.
Nose sweating, tongue burning hot.
I don’t like hot.

However I’m still going to post the link below for those of you who do.
And no, I didn’t save and print out any recipes.
As I said….
I don’t like hot.

7 Must-Try Hot Wings

Perfect for parties or weekend munchies, these hot wings kick up the heat — and the flavor. Food & Wine’s Grace Parisi makes the best classic buffalo wings — slightly crispy, a bit saucy, and very spicy — then creates six new versions with flavorings like Old Bay, mango, and Jamaican jerk.

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Chocolate or Cheese?
How about a little of both!!

Chocolate or Cheese? 6 Dreamy Fondue Recipes

It’s fondue season, and we’ve got a variety of hot, melty chocolate and cheese for your dipping pleasure. Food on a stick never had it so good! Chocolate fondue calls for a bevy of cut-up fresh fruit as well as cubed pound cake of any flavor, while cheese fondue is best served with cubed baguette bread or breadsticks and cut-up fresh veggies.

This one sounds interesting!

Whiskey-Cheese Fondue

Ingredients
1 pound(s) extra-sharp cheddar cheese, shredded
1/2 pound(s) Monterey Jack cheese, shredded
2 tablespoon(s) cornstarch
2 clove(s) garlic, halved
1 cup(s) dry white wine
3 tablespoon(s) whiskey
Salt and freshly ground pepper
Crusty bread, breadsticks and carrot sticks for serving

Directions
In a bowl, toss the cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside of a saucepan, then discard. Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes. Season with salt and pepper; serve hot with bread, breadsticks, and carrots.

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Electric Fondue Pot

Hot and Homemade: 12 Easy Chili Recipes

We love chili. It satisfies a hungry crowd, uses economical ingredients, and tastes just right on a chilly (pun intended!) winter weekend. What’s more, most homemade chili recipes are a snap to prepare — slow simmering coaxes dynamic flavors out of simple ingredients like ground meat, beans, onions, and spices.

This one looks good for my taste buds!

Real-Deal Chili
From Martha Stewart Living Omnimedia

Bacon adds smoky flavor to this authentic Southwestern beef chili. Masa harina, or fine cornmeal, helps thicken it. Serve the lime wedges on the side.

Ingredients
2 slice(s) bacon, cut crosswise into 1/4-inch pieces
1 onion, coarsely chopped
3 clove(s) garlic, chopped (1 1/2 tablespoons)
2 tablespoon(s) paprika
1 1/2 teaspoon(s) ground cumin
1 1/2 teaspoon(s) dried oregano
1/2 teaspoon(s) cayenne pepper
1 1/4 teaspoon(s) salt
1/2 teaspoon(s) pepper
2 pound(s) ground beef chuck
3 cup(s) water
2 tablespoon(s) fine cornmeal, or masa harina
1 1/2 tablespoon(s) cider, or other vinegar
Chopped jalapeño, chopped onion or scallion, grated cheddar cheese, lime wedges, and sour cream

Directions
In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.

Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.

Real Deal Chili

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Chili Powder

Fancy Pasta Made Easy: 10 Elegantly Simple Recipes for Your Favorite Pastas
Courtesy of Delish

These 10 pasta dishes may look too fancy for everyday, but they’re actually quick and easy to prepare, relying on simple ingredients with bold flavors, like roasted eggplant with goat cheese, Brussels sprouts with Gorgonzola, and a broccoli rabe–walnut pesto.

My pick is the Linguine with Shrimp and Creamy Roasted Tomatoes

Ingredients

1 1/2 cup(s) grape tomatoes
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) thyme leaves
Kosher salt and freshly ground pepper
3/4 pound(s) linguine
1 cup(s) heavy cream
3/4 pound(s) large shrimp, shelled, deveined and halved lengthwise
2 teaspoon(s) fresh lemon juice
1 teaspoon(s) finely grated lemon zest
1 tablespoon(s) coarsely chopped flat-leaf parsley

Directions

Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.

Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.

Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.

Linguine with Shrimp and Creamy Roasted Tomatoes

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Ten great muffin recipes courtesy of Delish!

Breakfast Sweets: 10 Great Muffin Recipes

Bravo to whoever thought up muffins! How else are we supposed to get our cake for breakfast? But seriously, these moist, large-crumbed morning pastries can contain a treasure trove of whole-grains, fresh fruits, and good fats. Whether you prefer yours hearty and healthful or sweet and traditional, we’ve got a muffin recipe to suit.

I love coffee cake but a whole cake is sometimes too much to make when there are only two of you!

Muffins are quick and easy and you can give the ‘left overs’ to other family members!

This one looks good!

Coffee Cake Muffins

Ingredients

1 cup(s) packed dark-brown sugar
1 cup(s) all-purpose flour (spooned and leveled)
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
1/2 cup(s) (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup(s) (1 stick) unsalted butter, room temperature plus more for pans
1 3/4 cup(s) all-purpose flour (spooned and leveled), plus more for pans
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 cup(s) sour cream
1 cup(s) granulated sugar
1 teaspoon(s) pure vanilla extract
2 large eggs
Confectioners’ sugar (optional)

Directions

Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.

Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if desired.

Coffee Cake Muffins

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Whoa!

Delish has a whole month of delish-looking casseroles for your cooking pleasure! Eat something different every night!

31 Days of Casseroles

The weather is cold…your oven is hot…. We think the answer to your dinner dilemma is clear: casseroles and lots of them! Give your casserole dish a workout this season with these crowd-pleasing one-dish dinner recipes, enough for every night of the month. Magical things happen when veggies, meat, and legumes get together in one oven.

Since I love cheese and noodles this one caught my eye

Three-Cheese Baked Pasta

Ingredients

1/4 cup(s) extra-virgin olive oil
4 red bell peppers, thinly sliced
1 large onion, thinly sliced
6 garlic cloves, 4 halved, 2 minced
Salt
1 teaspoon(s) chipotle powder
1 28-ounce can plum tomatoes, drained and juices reserved
3 cup(s) fresh ricotta cheese
3/4 cup(s) freshly grated Parmesan cheese
1/2 cup(s) shredded fresh mozzarella
Freshly ground pepper
1 pound(s) trenne or rigatoni pasta
1 tablespoon(s) melted unsalted butter

Directions

In a medium sized, enameled, cast-iron casserole, heat the oil. Add the peppers, onion, halved garlic and a pinch of salt. Cover and cook over moderate heat, stirring occasionally, until the vegetables soften, 15 minutes. Add the chipotle powder and cook uncovered, stirring, until the vegetables are lightly browned, 5 minutes. Add the tomatoes and their juices, cover and simmer over low heat for 20 minutes. Scrape the sauce into a food processor and puree. Wipe out the casserole. Strain the sauce into it and season with salt; keep warm.

Preheat the oven to 375F°. Butter a 10-by-14-inch glass baking dish. In a bowl, mix the ricotta with the minced garlic, 1/2 cup of the Parmesan and the mozzarella. Season with salt and pepper.

Cook the pasta in a large pot of boiling salted water until almost al dente. Drain the pasta and return it to the pot, then toss with 2 cups of the sauce. Spread the pasta in the baking dish, then spread the ricotta mixture on top and drizzle with the melted butter. Sprinkle the remaining 1/4 cup of Parmesan on top. Cover the pasta with foil and bake for 25 minutes, or until hot.

Preheat the broiler. Uncover the pasta and broil 4 inches from the heat for 2 minutes, or until the topping is evenly browned. Let stand for 5 minutes, then serve with the remaining sauce.

Three Cheese Pasta Bake

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Even though it’s been a balmy 55+ degrees here the past few days…we are still in the middle of winter so bookmark the following link and enjoy these Hot Drink recipes!

Comforting Sips: 8 Hot Drinks and Punches

This one looks particularly enticing (hmmmm could be the added bourbon!). You can bet I have already printed out this recipe!

Warm Bourbon Cider

Ingredients
1 gallon(s) (16 cups) fresh apple cider
5 teaspoon(s) ground cinnamon
2 1/2 teaspoon(s) ground nutmeg
2 1/2 teaspoon(s) ground ginger
3 cup(s) bourbon (see Tip)

Directions
In a stockpot, heat apple cider, cinnamon, nutmeg, and ginger.
When mixture is hot but not boiling, remove from heat and add bourbon. Stir to distribute spices and divide cider among 20 mugs.

Tip: We used Jim Beam; one 1.75-liter bottle yields enough liquor for both this recipe and the Tropical Bourbon Punch.

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Stews are most often quick and relatively easy to make…not only that they can be made in just one pot!

Here are 15 quick stew recipes for your mouth-watering enjoyment!

15 beat-the-clock stews
Slow-cooked flavors in 45 minutes or less

The Black Bean Chili looks right up my alley!

Black Bean Chili

Ingredients

1 onion (8 oz.), peeled and chopped
2 teaspoons pressed or minced garlic
2 teaspoons olive oil
3 cans (14 1/2 oz. each) black beans, rinsed and drained
1 can (14 1/2 oz.) crushed tomatoes
1 1/2 teaspoons ground cumin
1/4 cup chopped fresh cilantro
1 tablespoon canned chipotle chili purée (see below)
1 tablespoon rice vinegar
Salt
1/4 cup reduced-fat sour cream
Tomato salsa (optional)

Directions

1. In a 3- to 4-quart pan over medium-high heat, cook onion and garlic in olive oil, stirring often, until onion is limp and starting to brown, 6 to 8 minutes.

2. Add beans, tomatoes and their juice, cumin, and 1/2 cup water; bring to a boil, then reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes.

3. Stir in cilantro, chipotle purée, and rice vinegar. Add salt to taste. Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.

To make chipotle purée, whirl a 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.

Black Bean Chili

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

While you guys down in the South are freezing your oranges off we up here in Washington state are enjoying a balmy 47 degrees!

Our mild temperature however does not deter me from making and loving soup. Because there is typically just the hubs and I, and since hubs really isn’t fond of soup, I don’t make it very often.

However with the recipes I found the other day I’m seriously thinking of making the Classic Potato Soup!

Anyone want to come over and help me eat it??

For your enjoyment:

11 Tempting Potato Soup Recipes

Classic Potato Soup

Ingredients
6 slice(s) bacon, cut into 1-inch pieces
3 pound(s) (about 5 large) russet potatoes
3 1/2 teaspoon(s) salt
1 cup(s) sour cream
1/4 pound(s) (1 stick) butter
2 2/3 cup(s) whole milk
1/2 teaspoon(s) black pepper
4 scallions, thinly sliced
3/4 cup(s) shredded sharp Cheddar cheese

Directions
Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft — about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot.

Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Classic Potato Soup

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

This weekend I will be planning our holiday menu.

We will have the typical turkey/stuffing/dressing/gravy meal along with a couple of salads, rolls and of course pies!

I usually make cheese balls and garlic dip to snack on during the day …however, these finger food recipes look very tasty!

The goat cheese and black bean dip particularly caught my eye.
If I can find goat cheese local I just may give this one a try!

It’s Party Time: 14 Finger Foods from O, The Oprah Magazine by Delish

Black Bean-Goat Cheese Dip

Ingredients

1 tablespoon(s) olive oil, plus more for brushing (optional)
1 small onion, chopped (about 1 cup)
2 clove(s) garlic, minced
1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
1 cup(s) chicken stock
Salt and freshly ground pepper, to taste
2 large poblano peppers
1 bunch(es) scallions, sliced (about 1/2 cup)
1/2 cup(s) coarsely chopped cilantro
1 log(s) (11-ounce) fresh goat cheese
6 whole-grain tortillas, cut into wedges

Directions

In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.

Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don’t have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.

Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

Goat Cheese & Black Bean Dip

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com